My absolute favorite carnival food is funnel cake. I can eat that stuff like there’s no tomorrow. The warm dough that’s ooey gooey on the inside and crispy on the outside, the sprinkling of powdered sugar that gets your fingers all sticky and sweet, and the sounds of kids screaming from the apex of the roller coaster in the background. It’s my idea of perfection, really.
I was looking for a fun dinner idea. It was one of those nights when nothing sounded good and everything sounded like too much of a pain to prepare. Those are the nights I usually resort to breakfast food for dinner but even that was sounding boring and overdone. And so I thought, why not make pancakes in the form of funnel cakes, sift some sugar on top, add some berries and bring that sweet, warm summer night carnival feeling to the dinner table?
This is a fairly basic, fairly healthy pancake batter recipe. Instead of deep frying them, you simply cook them as you would a pancake. And then all I did was use a funnel (after awhile I got lazy and just used a spoon to drizzle) to pour the batter onto a pan, sizzling hot with almond oil. It was a total hit with the family!
Here’s what you’ll need:
- 2 flax eggs (2 tbsp ground flaxseed whisked with 6 tbsp warm water)
- 2 cups almond or soy milk
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla
- almond oil for frying
Beat the flax eggs and almond milk together. In a large bowl, combine the flours, baking powder, cinnamon and salt. Add the flax egg/milk mixture, along with the vanilla, and blend well.
Heat some almond oil (vegetable oil will work too) on the pan and then using a funnel or spoon, drizzle the batter onto the pan in a criss-cross pattern so the funnel pancake will stay together when lifted off the pan. Cook until the batter is no longer wet (no need to flip it).
Slide each funnel pancake onto a serving plate, sprinkle with powdered sugar, top with fruit and serve.